Serving Hands: Pretty serving utensils, like lamps, are practically impossible to find, so I have been longing to come up with them for ages. They are great to use; I hate to feel at arm's length from food and these really make you feel part of the food you've cooked. You just dig in to salads or pasta, holding them either way up so you've got spoons or forks as you like. Think of them as maracas for the kitchen!
Double Potato and Halloumi Bake: I first made this for a piece I was writing for Vogue on the mood-enhancing properties of carbohydrates, as promoted by such books as - and how's this for a title? - Potatoes Not Prozac. I should say that no one has eaten this without being mad for it. It's a simple idea, and as simple to execute.
DOUBLE POTATO AND HALLOUMI BAKE | Recipes | Nigella Lawson
Mozzarella in Carrozza: This is Italian food before Tuscan rustic chic. The 'in carrozza' bit means 'in a carriage' and doesn't really explain what this golden-crusted fried mozzarella sandwich is about, just gives an indication that the milky cheese is somehow contained. What you should know if you've never tried it (apart from the fact that it is one of the easiest, most gratifying laptop dinners imaginable) is that it is somewhere between eggy bread, cheese on toast and fried slice.
I’ve always felt that food is nothing if taken out of the context in which it’s eaten, and the programmes and these chapters are arranged according to the sort of cooking we might want to do, depending on our life, our timetable and our mood. But, please: these are suggestions only, not inflexible command. Life is not so rigidly constructed, and I might well want to cook something for a weekday dinner that I’ve earmarked here for a Sunday lunch, and presume you might, too.
Slow Roasted Garlic and Lemon Chicken: This is one of those recipes you just can't make once: that's to say, after the first time, you're hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme - and of course, mellow, almost honeyed garlic.